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–+ servings

Cast Iron Cream and Beer Cornbread Recipe

Cornbread cooked in cast iron recipe. There’s really no other way to cook cornbread, is there? Buttery; soft-centered and crunchy-crusted, no-stick cornbread.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Appetizer
Cuisine American
Servings 8
Calories 306 kcal

Equipment

  • 1 10.25" Skillet A 12" Cast Iron Skillet will give you a thinner cornbread.
  • 1 Mixing Bowl
  • 1 Small Bowl To whisk the milk and egg in.
  • 1 Rubber Spatula Or silicone spatula.
  • 1 Drying Rack Optional

Ingredients
  

Dry Ingredients

  • 1 ½ Cup Yellow Cornmeal
  • 1 ½ Cup White Flour
  • 2 TBL Baking Powder
  • 2 tsp Salt ½-1 teaspoon per taste

Wet Ingredients

  • 1 Cup Half and Half
  • ½ Cup Beer
  • 2 Egg

Reserve

  • 4 TBL Butter For the skillet. Do not add to the recipe.

Instructions
 

  • Add the 4 tablespoons of butter to the 10.25” cast iron skillet.
  • Preheat your 10.25” cast iron skillet with the butter in a 425°F / 215°C Oven. Keep an eye on it; don’t let the butter burn.
  • Blend all the dry ingredients together. Wait before you add the wet ingredients.
  • Mix the wet ingredients: 1 cup of half and half and the ½ cup of beer to a bowl and then add the two eggs. Whisk together well with a fork or whisk.
    Before adding and mixing the wet ingredients in with the dry ingredients, wait until just before you are ready to add the batter to the hot skillet with the melted and slightly toasted butter.
    NOTE: The butter will toast and there will be some solids that have “toasted” themselves out of that butter. That’s okay. It’s all good. You just don’t want burned butter.
  • Once the skillet in the oven is wicked hot and the butter is just starting to brown (toast), pour the wet ingredients into the bowl with the dry ingredients and blend well with a rubber / silicone spatula to create the batter.
  • Remove the hot skillet from the oven and set on the stove top. Pour all the batter into the middle of the hot skillet and spread about as evenly as it will allow. The edges will be bubbling up from hitting that hot butter.
  • Return the hot skillet with the batter to the 425°F / 215°C oven and let it bake for about 25 minutes…give or take. I like the top of the cornbread to bake until the top is toasted a bit.
  • After 20-25 minutes and when it “looks” done, test the center with a knife like testing a cake for doneness. Some folks use a toothpick or something similar. I just use a table knife and see if anything wet still needs cooking.
  • Remove the cornbread from the oven and let the cornbread cool just a bit in that skillet; the edges of the cornbread will start to pull away from the sides of the skillet just a bit as the cornbread cools. Don’t leave it too long; it’ll sweat, and you’ll lose that crunchy texture. It will not take long, about 2-4 minutes to be ready to remove.
  • Cover the cornbread with a plate or a cutting board. Turn the skillet up and the plate down to flip the cornbread out and upside down. There ain’t no reason to wait for it to cool. Just start enjoying it!

Notes

And, it’s just that easy. This recipe can be modified and “played” with. Consider adding corn kernels to the batter or maybe some green chilies. Some cheese mixed in that batter is amazing!

Nutrition

Calories: 306kcalCarbohydrates: 40gProtein: 8gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 67mgSodium: 1056mgPotassium: 182mgFiber: 5gSugar: 2gVitamin A: 351IUVitamin C: 0.3mgCalcium: 275mgIron: 2mg
Keyword Bread, cast, Cast iron, Cast Iron Dutch Oven, cast iron skillet, corn, Cornbread, Recipe, Skillet
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